🍣 Ikura don
Ikura don is a bowl of seasoned sushi rice topped with a generous layer of glistening salmon roe. The large orange pearls burst in the mouth with a briny, rich flavour, set off by strips of nori, fresh shiso leaves and a touch of wasabi. It is served as a simple, fresh main dish.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g cooked short-grain rice
- 30 ml rice vinegar, 1 tbsp sugar, ½ tsp salt
- 150 g salmon roe (ikura)
- 1 sheet nori, cut into thin strips
- 4 shiso leaves
- Wasabi to taste
Method
- Mix the vinegar, sugar and salt until dissolved and fold into the warm rice; let it cool to room temperature.
- Divide the rice between two bowls and scatter the nori over it.
- Spoon the salmon roe on top.
- Garnish with shiso leaves and a little wasabi and serve right away.
How to make it lighter
- Use a smaller bowl of rice — rice provides most of the calories.
- Add extra shiso and nori, which add flavour for almost no calories.
- Skip extra sugar in the rice vinegar for a less sweet base.
History
Donburi rice bowls are an everyday Japanese meal, and the ikura version is especially associated with Hokkaido, where salmon roe is a celebrated seasonal product in autumn.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →